PULLED PORK TACOS WITH SALSA & CHARRED CORN

Dive into a world of flavor with these cheesy pulled pork tacos, a perfect blend of tender, spiced pork, melted mozzarella, and a vibrant salsa of tomato and red onion, all garnished with pomegranate seeds and roasted corn. Wrapped in soft taco shells and served with a rich dipping sauce, this dish promises an unforgettable culinary journey with every bite.

Preparation time: 20 minutes (plus 2-3 hours or overnight for marinating)

Cooking time: 2-3 hours 

Serves: 4-6

INGREDIENTS

For the marinade

• 700g pork shoulder, trimmed
• 3 jalapeño chilies, de-seeded and finely chopped
• ½ red chilli, de-seeded and finely chopped
• 2½ tablespoons olive oil
• salt and freshly ground black pepper, to taste
• 1 medium white onion, finely chopped
• 4 cloves garlic, crushed
• 1 cinnamon stick
• 1 teaspoon smoked paprika
• 2 teaspoons dried oregano
• 2 ½ teaspoons ground cumin
• 2 bay leaves
• 1-2 star anise
• 1 teaspoon ground cloves
• 2½ cups beef stock
• 2 tablespoons white vinegar
• 1 can sun-dried tomatoes, with oil
• 2 cups chicken or beef stock (additional for the sauce)

For the tacos

• soft white taco shells
• grated mozzarella cheese
• tomato and red onion salsa, chopped
• pomegranate seeds
• roasted corn
• fresh cilantro, chopped

METHOD

1. Marinate the pork: in a large Dutch oven, heat olive oil over medium-high heat. Pat the pork dry with paper towels, season with salt and pepper, and set aside.
2. Toast the spices (cinnamon, paprika, oregano, cumin, bay leaves, star anise, and cloves) in a pan until fragrant. Transfer to a blender, adding the onion, garlic, jalapeños, red chili, sun- dried tomatoes, beef stock, and vinegar. Blend until smooth. Adjust seasoning with salt if needed. Pour over the pork, cover, and marinate for 2-3 hours or overnight in the fridge.
3. Cook the pork: preheat your oven to 160°C. Place the marinated pork in the oven and bake for 2-3 hours, until tender. Remove from the oven, let cool slightly, then shred the meat, discarding any excess fat.
4. Prepare the dipping sauce: skim off excess fat from the cooking liquid and add additional beef stock to achieve desired sauce consistency. Warm the sauce over low heat.
5. Assemble the tacos: on a baking tray, arrange taco shells and brush the inside with some of the cooking liquid. Layer with mozzarella cheese, shredded pork, more cheese, then fold over. Bake or fry until golden.
6. Serve: garnish the tacos with tomato and red onion salsa, cilantro, charred corn, and pomegranate seeds. Serve with the warm beef broth dipping sauce and lime or lemon wedges on the side.